Nestled inside the lush green forest off the coast of Belize, dozens of green and red cacao pods grow. Cacao has been cultivated here since 1800 B.C., when the Mayans first discovered they could turn these pods into a rich drink. Today, Mopan Mayan chocolate maker Julio Saqui continues to make the fullest use of his country's native cacao trees and the fruits they produce. Now, though, unsustainable land development and the introduction of outside cultures threaten to extinguish the Mayan traditions he holds dear.